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Eggs in Green Curry

Boiled eggs cooked in a flavorful coriander leaves curry.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 2 -3


  • 5 boiled eggs
  • 1 cup chopped onion
  • 4-5 cloves
  • 2 green chillies
  • 2 " cinnamon
  • 1 tea spn chopped garlic
  • 1 tea spn chopped ginger
  • 1/2 cup tomatoes optional
  • 1 tbl spn wheat flour mixed with little water
  • 1/2 cup coriander leaves use all thick stems and leaves
  • Oil
  • Salt


  • Heat a little oil and add cloves,cinnamon.
  • When they are fried, add 1/2 cup onion and fry till they are translucent.
  • Grind the onions with coriander leaves, ginger, garlic, green chillies and 1/4 cup tomatoes.
  • Heat little oil and add remaining onions, fry till translucent.
  • Add the ground paste, enough water to bring to required consistency.
  • Slowly slide in the halved boiled eggs, remaining tomatoes, salt.
  • Now add the wheat flour mixed in water and carefully mix, taking care not to break the eggs.
  • Cook till the gravy starts boiling.
  • Serve hot with chapati or rice.


For a bright green curry, leave out the tomatoes and use a little tamarind as souring agent. Use more leaves instead of stems.